Guides
Microgreens for Indian cooking
Fenugreek for methi character, mustard for heat, pea shoots for sweetness on dosa and bowls.
Fenugreek microgreens bring the methi note people already cook with — fold into thepla dough, garnish kadhi, or stir into raita.
Mustard microgreens add a sharp finish to dal and toasted sandwiches. Pea shoots sit well on dosa, upma, and paneer bowls.
The Indian Kitchen Box bundles fenugreek, mustard, and pea shoots. Change the mix any time from Manage my subscription.